For the tarte flambée with liver cheese, leek and chanterelle, mix the sour cream with the mustard, season with sea salt and ground pepper.
Spread on the two tarte flambée pastry bases (there should be 1 to 2cm margin left). Mix mushrooms, meatloaf and leek in a bowl with olive oil and also season well with sea salt and pepper from the mill.
Spread on the tarte flambée bases and bake in a preheated oven at 210 °C for about 8 -10 minutes. Sprinkle the tarte flambée with liver cheese, leek and chanterelle with fresh marjoram and serve with leaf salad.
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